The smell of a roasting chicken... Go on, think about it. Then add the enticing aromas of mustard, lemon and rosemary clinging to the golden skin of that chicken... Think about it. I suggest you put your oven on now.
Mustard, Lemon and Rosemary Chicken
from Janelle Bloom's Fast, Fresh & Fabulous
Serves 4 hungry people
1/3 cup Dijon Mustard
1/4 cup olive oil
1/4 cup rosemary leaves, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
3 garlic cloves, peeled and crushed
2 lemons, rind finely grated, juiced
2 x 1kg chickens, halved and backbone removed
Combine mustard, oil, rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined. Pour into a large ceramic dish. Season with salt and pepper.
Add the chicken and turn to coat.
Cover and refrigerate for a few hours or overnight.
Preheat oven to 200 degrees C. Place chicken on a roasting rack over a lined baking tray. Spoon over
remaining marinade. Roast for 50-60 minutes or until golden and cooked through.
Place on a platter. Serve warm or at room temperature.